Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Servings: 4
Perfectly seared pork chops smothered in a luscious homemade gravy and simmered until tender and juicy. Make this at least 2 days ahead of time and when ready to serve, dump in a crockpot and leave to cook. Serve with mashed potatoes or your favourite roasted veggies for an all-star meal!
Ingredients
Pork Chops:
4 pork chops
Salt, to taste
¼ c. flour
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
3 tbsp olive oil
Gravy:
2 c. chicken broth
1 beef bouillon cube or 1 teaspoon better than bouillon
1 tsp low sodium soy sauce, can sub Worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
¼ tsp dried thyme
¼ tsp dried rosemary
¼ tsp dried sage
4 tbsp Butter
4 tbsp Flour
1/3 c. half and half
2-3 drops Kitchen Bouquet, optional
How to make Pork Chops in Gravy (Smothered Pork Chops)
Step 1: With salt, lightly sprinkle both sides of the pork chops, then allow them to rest for at least 30 minutes or so to give chance for the salt to penetrate through the meat for flavorful and juicier meat. You can tent the pork with saran wrap and pound with a tenderizer to help the meat become more tender (optional).
Step 2: On a plate, combine the flour, garlic powder, onion powder, and paprika until well mixed.
Step 3: In a bowl, place the chicken broth, beef bouillon, soy sauce, and seasonings and mix until combine to make the gravy. Set aside.
Sear the Pork Chops:
Step 4: Pat dry the pork chops, then dredge in the flour mixture.
Step 5: In a large pan, heat the oil over medium-high heat. Once the oil is hot, add 2 pork chops to the pan and sear for about 2 minutes on each side until golden. If using bone-in pork chops, you can hold the chops using kitchen tongs and sear the fat around the outside (optional). As needed, add a splash of olive oil in the pan or slightly reduce the heat during searing. When done, set the pork chops aside.
Step 6: Before making the sauce, make sure to clear the black remnants from the pan but leave the brown fond as this will help make the sauce more flavorful.
Ready the Gravy:
Step 7: In the same pan, add the butter and melt over medium heat. Whisk in the flour for about 2 minutes until fully incorporated with the butter and the aroma of the butter is completely gone.
Step 8: Slowly pour in the chicken broth mixture and half-and-half, whisking endlessly until well mixed. Then, bring the mixture to a gentle bubble before decreasing the heat to a simmer while stirring the mixture continuously. To darken the gravy, you can add 2 to 3 drops of Kitchen Bouquet (optional), then adjust the heat to medium-low, and return the pork chops to the skillet, covering the top with the sauce.
Step 9: Cover with the lid and cook the chops for another 10 minutes. Halfway through cooking, flip the chops using kitchen tongs.
Step 10: Turn the heat off but leave the lid on and allow the pork chops to sit for at least 5 minutes in the skillet.
Step 11: When done, transfer to a serving plate and enjoy with mashed potatoes and roasted carrots or green beans.
Notes:
Bone-in pork chops are my go-to for this recipe because they are the most flavorful. And for the juiciest result, always aim for nicely marbled meat that is 1 to 1.5 inches thick.
When searing, begin with a hot skillet and slightly decrease the heat as needed.
Easily control the sodium content of this dish by using unsalted butter and/or reduced-sodium broth.
Once the internal temperature of the pork chop reached 145 degrees, they are ready to serve.
Nutrition Facts:
Calories: 497kcal | Carbohydrates: 15g | Protein: 32g | Fat: 34g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 766mg | Potassium: 668mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg
Ingredients
- Pork Chops:
- 4 pork chops
- Salt, to taste
- ¼ c. flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 3 tbsp olive oil
- Gravy:
- 2 c. chicken broth
- 1 beef bouillon cube or 1 teaspoon better than bouillon
- 1 tsp low sodium soy sauce, can sub Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp dried sage
- 4 tbsp Butter
- 4 tbsp Flour
- 1/3 c. half and half
- 2-3 drops Kitchen Bouquet, optional
Instructions
Step 1: With salt, lightly sprinkle both sides of the pork chops, then allow them to rest for at least 30 minutes or so to give chance for the salt to penetrate through the meat for flavorful and juicier meat. You can tent the pork with saran wrap and pound with a tenderizer to help the meat become more tender (optional).
Step 2: On a plate, combine the flour, garlic powder, onion powder, and paprika until well mixed.
Step 3: In a bowl, place the chicken broth, beef bouillon, soy sauce, and seasonings and mix until combine to make the gravy. Set aside.
Sear the Pork Chops:
Step 4: Pat dry the pork chops, then dredge in the flour mixture.
Step 5: In a large pan, heat the oil over medium-high heat. Once the oil is hot, add 2 pork chops to the pan and sear for about 2 minutes on each side until golden. If using bone-in pork chops, you can hold the chops using kitchen tongs and sear the fat around the outside (optional). As needed, add a splash of olive oil in the pan or slightly reduce the heat during searing. When done, set the pork chops aside.
Step 6: Before making the sauce, make sure to clear the black remnants from the pan but leave the brown fond as this will help make the sauce more flavorful.
Ready the Gravy:
Step 7: In the same pan, add the butter and melt over medium heat. Whisk in the flour for about 2 minutes until fully incorporated with the butter and the aroma of the butter is completely gone.
Step 8: Slowly pour in the chicken broth mixture and half-and-half, whisking endlessly until well mixed. Then, bring the mixture to a gentle bubble before decreasing the heat to a simmer while stirring the mixture continuously. To darken the gravy, you can add 2 to 3 drops of Kitchen Bouquet (optional), then adjust the heat to medium-low, and return the pork chops to the skillet, covering the top with the sauce.
Step 9: Cover with the lid and cook the chops for another 10 minutes. Halfway through cooking, flip the chops using kitchen tongs.
Step 10: Turn the heat off but leave the lid on and allow the pork chops to sit for at least 5 minutes in the skillet.
Step 11: When done, transfer to a serving plate and enjoy with mashed potatoes and roasted carrots or green beans.
Notes
Bone-in pork chops are my go-to for this recipe because they are the most flavorful. And for the juiciest result, always aim for nicely marbled meat that is 1 to 1.5 inches thick. When searing, begin with a hot skillet and slightly decrease the heat as needed. Easily control the sodium content of this dish by using unsalted butter and/or reduced-sodium broth. Once the internal temperature of the pork chop reached 145 degrees, they are ready to serve.
